• Salmon croquettes with watercress and sorrel

    Serves: 4
    Cooking Time: 50 mins


    • 8 medium potatoes
    • 150g butter, cubed
    • salt and freshly ground black pepper,to taste
    • 1kg fresh salmon fillet
    • 10ml (2 tsp) Dijon mustard
    • 10ml (2 tsp) tomato sauce
    • juice and zest of 2 lemons
    • 10 caper berries, chopped, plus extra to garnish
    • 4 spring onions, chopped
    • 240g (2 cups) dry breadcrumbs
    • 4 large eggs, lightly beaten
    • vegetable oil, for deep-frying
    • 250ml (1 cup) fresh sorrel, to serve
    • 250ml (1 cup) fresh watercress, to serve



    Boil the potatoes in salted boiling water with the skin on until they are very soft. Peel while still hot and use a wooden spoon to push them through a sieve with the butter. This will create a fine, fluffy mash.


    Preheat the oven grill to hot.


    Season the salmon and grill for 10 minutes. Remove the skin and bones and roughly flake the fish into a large bowl. Add the mash, mustard, tomato sauce, juice, zest, capers and spring onions and mix lightly.


    Divide the mixture into 8 and shape into little rugby balls. Roll each ball first in the breadcrumbs, then in the egg and again in the crumbs to form a crust.


    Heat the oil and deep-fry the croquettes until brown and crispy. Drain and serve immediately with the sorrel and watercress.